Profiteroles

Heat the oven to 200C. Melt the butter with 150ml water and bring to the boil.

Tip in the flour all at once and beat vigorously over the heat until the dough forms a smooth ball that leaves the sides of the pan. Cool for 5 minutes.

Beat in the eggs a little at a time until you have a smooth, glossy, dropping paste.

Pipe or spoon walnut-size mounds onto a lined tray and bake for 20-25 minutes until puffed and deep golden. Pierce each to release steam and cool.

Whip the cream to soft peaks and fill each bun through the hole.

Melt the chocolate with a splash of cream to make a sauce, pile the profiteroles into a bowl and pour over the warm chocolate to serve.